To Roast a Chicken

Chefs Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens, which includes an entire counter filled with raw poultry. They note how she invented cooking on television with no existing rulebook and discuss her mission to educate viewers about the value of prime ingredients, including how to shop for them as well as how to prepare them.

Julia Child was devoted to the art of French cuisine. And starting in 1963, The French Chef single-handedly taught a nation how to cook well, eat well and drink well. Now today’s chefs and celebrities delight in six of the most-beloved episodes from her groundbreaking series, offering insightful, funny and personal comments in unabashed appreciation of the first lady of cooking. Bon appétit!

Dishing with Julia Child Episodes

Dishing with Julia Child Extras

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